Gluten-Free Banana Bread

Place a rack in middle of oven; preheat to 325°. Lightly coat an 8½x4½" loaf pan with nonstick vegetable oil spray. Line with piece of parchment paper, leaving overhang on long sides. Toast 1 cup (110 g) pecans or walnuts in a single layer on a small rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 8–12 minutes. Let cool, then coarsely chop.

Meanwhile, whisk 2 cups (280 g) gluten-free flour blend with xanthan gum, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. ground cinnamon, 1 tsp. baking powder, and 1 tsp. baking soda in a medium bowl to combine.

Vigorously whisk 3 large very ripe bananas, mashed (1½ cups; 340 g) and 1 cup (200 g) light brown sugar in a large bowl until no large lumps remain. Add 3 large eggs, ½ cup (1 stick) unsalted butter, melted, slightly cooled, and 2 tsp. vanilla extract and whisk to combine.

Add dry ingredients to banana mixture and whisk until batter is smooth and thickened slightly, about 1 minute. Fold in nuts, then scrape batter into prepared pan; smooth surface. Lightly sprinkle with raw sugar (1–2 Tbsp.). Generously coat the blade of a small paring knife with nonstick spray; run knife lengthwise through center of batter to create a shallow cut (this is so bread will split cleanly along line as it bakes rather than cracking randomly).

Bake bread until an instant-read thermometer inserted into the center registers 190° (a tester inserted into the center should come out with only a few moist crumbs attached), 60–80 minutes. Transfer pan to a wire rack and let bread cool in pan 15 minutes. Turn bread out onto rack and let cool completely (if you feel comfortable, carefully remove parchment paper so bread doesn’t turn gummy on the bottom). Do Ahead: Bread can be baked 2 days ahead. Store airtight at room temperature.